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Adoptive alterations in the fermentative sequence of Lactobacillus casei

✍ Scribed by V.R. Naik; G.B. Nadkarni

Book ID
118845998
Publisher
Elsevier Science
Year
1968
Tongue
English
Weight
572 KB
Volume
123
Category
Article
ISSN
0003-9861

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Optimization studies have been camed out for the production of L-lactic acid from the fermentation of whey by Lactobacillus casei. Two Statistical Designs, a full z4 Factorial Design and a full 3' Factorial Design, have been used to determine the most suitable values of the operational variables for